"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Best Hot Crab Dip Recipe

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This recipe for Best Hot Crab Dip, by , is from The Lemieux Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cindy Lemieux
Added: Thursday, October 16, 2008


2 cups crabmeat,
1 cup sour cream,
1 (8oz.) pkg. cream cheese, softened,
1 cup buttermilk,
1 cup mayonnaise,
1 cup shredded Monterey Jack cheese,
1 cup white Cheddar cheese,
1/2 cup capers, drained,
2 (8oz.) cans artichoke hearts, drained and chopped,
2 Tbl. minced garlic,
1/2 tsp. ground pepper, or to taste,
1/2 tsp. dried dill, or to taste,
1/4 cup grated Parmesan cheese,
1/2 tsp. Old Bay Seasoning, or to taste,
1 (8oz) round loaf sourdough bread

Preheat oven to 400. Lightly grease an 8X8 inch square baking dish.

In large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper and dill. Stir until well mixed. Spoon dip into prepared baking dish. Sprinkle with Parmesan cheese and Old Bay Seasoning.

Bake in preheated oven until top is crusty, about 15 to 20 minutes.

Cut the top off the loaf of bread. Hollow out the loaf and cube the top and removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping.

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